Maté beverage

ABSTRACT

A process for preparing a clarified maté extract, a maté beverage base formulation and a maté beverage are disclosed. A maté extract, which is rich in natural caffeine, theobromine, theophylline and antioxidant compounds is clarified by adding gelatin and silica sol and freezing the resulting extract. The frozen extract is then thawed and a clarified liquid supernatant is separated from the solids to obtain a clarified maté extract. The clarified maté extract is used to make a maté beverage formulation which may be used to make maté beverages, such as carbonated maté beverages.

FIELD OF THE INVENTION

The present invention relates to a process for preparing a maté extractcomprising caffeine, theobromine, theophylline and antioxidantcompounds. The maté extract can be used as an ingredient in thepreparation of a maté syrup or maté beverage base formulation for makingmaté beverages, such as carbonated maté beverages.

BACKGROUND OF THE INVENTION

Beverages, such as teas, containing caffeine are consumed throughout theworld. The extraction of tea material is known in the art. For example,U.S. Pat. No. 5,427,806 discloses a process for the production of greentea extracts using a gelatin solution to remove oxidized or polymerizedflavanols. However, this process uses an acidified aqueous solutioncontaining preservatives to obtain the green tea extract from the greentea materials. A later patent by the same group, U.S. Pat. No. 5,780,086discloses color and shelf stable beverage compositions containing teaextracts including a beverage syrup for use in juices, carbonated andnon-carbonated beverages. However, the tea product claimed containsgreen tea extracts obtained by contacting the green tea materials withan acidified solution containing preservatives, which is subsequentlygelatin treated, clarified and concentrated. In addition, this patentalso contemplates the addition of synthetic compounds, such as caffeine,to the beverage compositions. A tea extract and process is alsodisclosed in United States statutory invention registration numberH1,628. The process there describes extraction of tea materials withwater, mixing the extract containing solution with protein, acidifyingthe protein containing extract and separating the precipitate. One ofthe preferred proteins listed is gelatin of any particle size derivedfrom animal protein. Furthermore, compositions including the use ofsynthetic compounds such as caffeine are described. A recently publishedUS patent application 20050186314, discloses the use of silica orsilica-containing compounds to remove proteins and polysaccharides fromgreen tea extracts in beverages that are sold hot. The applicationdescribes extraction of green tea leaves with hot water prior to silicatreatment and contemplates the addition of acid after the extractionprocedure.

Recent US patent applications have been published describing the use ofIlex species in formulations, as either the main component or part ofthe formulation, for human therapeutic purposes. The genus Ilex is foundworldwide in subtropical and tropical regions. I. paraguariensis isknown as maté and is the most commercialized plant of South America. USpatent applications 20050118293 and 20050089591 describe compositionsderived from Ilex species, particularly Ilex paraguariensis, havinglowered caffeine and tannin concentrations, as oral deliveryformulations for use in the treatment of human physiological and medicalconditions. However, the application claims an extraction process fromnative maté plant material using supercritical carbon dioxide solutionsunder pressure. The application also describes maté compositions havingpredetermined characteristics, such as a lowered amount of caffeine,elevated amounts of caffeoyls, and/or lowered amounts of tannincompounds compared to the native maté plant materials. However, thespecification notes that some of the chemical constituents found inmaté, such as caffeine, theobromine and theophylline may be purchasedfrom a chemical supply company. In US patent application 20050089584, amethod and composition for oral delivery of Areca and maté ortheobromine for use in the treatment of mental and physical conditionsis disclosed. In US patent application 20050037025, a method andcompositions comprising kava and maté or theobromine for the treatmentof conditions related to mental and physical fatigue is claimed.Extraction methods disclosed in both these applications include steamdistillation, liquid extraction (using dicholoromethane or petroleumether), hydroalcoholic extraction, Soxhlet extraction and supercriticalcarbon dioxide solution under pressure. The specification from both ofthese patent applications also notes that theobromine may be obtainedfrom maté, other sources or made by synthetic means known to thoseskilled in the art.

Prior efforts to make a maté syrup for use in maté beverages aredisclosed in German patent number 1106154 issued in 1959. The Germanpatented process employs an aqueous extraction of maté leaf usingboiling water under pressure. The tea brew extract is then treated withpreservatives such as sodium benzoate (0.08%) and a high concentrationof citric acid (6.5%). The extract is then stored for 14 days, treatedwith a silica compound and filtered through an asbestos filter. However,the product from the patented German process is not certified organic,relies on a high degree of acidity and on the addition of chemicalpreservatives to achieve a functional shelf-life. In addition, caffeinelevels in the German product are achieved through the addition ofsynthetic caffeine, rather than utilizing caffeine derived solely fromthe maté plant.

Therefore there is a need in the art for a process of preparing a matéextract rich in natural caffeine, theobromine, theophylline andantioxidant compounds completely derived from maté plant materials,without the addition of preservatives and synthetic materials/compoundsfor use in the preparation of a preservative-free maté beverage baseformulation.

SUMMARY OF THE INVENTION

The present application relates to a specialized and unique formulationand production procedure for a preservative-free liquid maté extractrich in natural caffeine, theobromine, theophylline and antioxidantcompounds.

The application provides a process for preparing a clarified matéextract comprising the steps of:

-   -   (a) providing plant material from a plant of the species Ilex;    -   (b) producing a raw extract from the plant material which        comprises caffeine, theobromine and theophylline;    -   (c) adding gelatin to the raw extract;    -   (d) adding silica to the gelatin-treated solution of step (c)        and allowing the mixture to settle;    -   (e) freezing the silica, gelatin containing extract of step (d);        and    -   (f) thawing the extract of step (e) and separating the clarified        liquid supernatant from the solids to obtain a clarified maté        extract and an extract cake.

A significant quantity of natural maté caffeine remains bound in theextract cake of step (f). In one aspect, the extract cake of step (f) issubjected to an additional step where the extract cake is washed with anaqueous phase, preferably cold water in a preferred embodiment. In thisadditional step, the aqueous solution added to the extract cake isseparated from the solids to obtain a maté cake wash.

The clarified maté extract can be used as an ingredient for preparationof a maté syrup or maté beverage base formulation for use in matébeverages including carbonated maté beverages. The final product isadvantageous in that it complies with organic certification regulationsand delivers caffeine and other phyto-stimulants without the addition ofsynthetic materials or preservatives.

In one embodiment, the invention provides a maté beverage baseformulation comprising the following ingredients:

-   -   (a) clarified maté extract;    -   (b) water;    -   (c) sugar;    -   (d) colour; and    -   (e) acid.

In a specific embodiment, the water component of the maté beverage baseformulation is the maté cake wash.

In another embodiment, the invention provides a process for preparingthe maté beverage base formulation comprising the steps of:

-   -   (a) providing a clarified maté extract;    -   (b) adding water to the extract;    -   (c) agitating and heating the mixture of steps (a) and (b) until        all ingredients are in solution; and    -   (d) adding sugar, acid and colour.

In another embodiment, the preparation of a maté beverage baseformulation may be accomplished using the maté cake wash as the watercomponent.

In another embodiment, the invention provides for maté beverages,including carbonated maté beverages, prepared using the maté beveragebase formulation of the invention.

Other features and advantages of the present invention will becomeapparent from the following detailed description. It should beunderstood, however, that the detailed description and the specificexamples while indicating preferred embodiments of the invention aregiven by way of illustration only, since various changes andmodifications within the spirit and scope of the invention will becomeapparent to those skilled in the art from this detailed description.

DETAILED DESCRIPTION OF THE INVENTION

As noted previously, the present invention relates to a clarified matéextract that can be used for the preparation of a maté syrup or matébeverage base formulation. Accordingly, the present invention provides:

-   -   (a) providing plant material from a plant of the species Ilex;    -   (b) producing a raw extract from the plant material which        comprises caffeine, theobromine and theophylline;    -   (c) adding gelatin to the raw extract;    -   (d) adding silica to the gelatin-treated solution of step (c)        and allowing the mixture to settle;    -   (e) freezing the silica, gelatin containing extract of step (d);        and    -   (f) thawing the extract of step (e) and separating the clarified        liquid supernatant from the solids to obtain a clarified maté        extract and an extract cake.

As noted above, a significant quantity of natural maté caffeine remainsbound in the extract cake of step (f). In one aspect, the extract cakeof step (f) is subjected to an additional step where the extract cake iswashed with an aqueous phase, preferably cold water in a preferredembodiment. In this additional step, the aqueous solution added to theextract cake is separated from the solids to obtain a maté cake wash.

Plant Material

The plant material is obtained from a plant of the Ilex species.Preferably, the plant material is obtained from Ilex paraguariensis. Theleaves and stems of the plant are toasted, preferably in wood-fueledtoasting ovens at 88° C. to 92° C., preferably at 90° C. for 13 to 17minutes, preferably for 15 minutes. Toasted plant materials are milledwith a hammer mill to a particle size of about 2 to 10 mm, preferably toa particle size of 3 mm to 5 mm. Toasted materials are sifted toseparate leaf and stem materials. Separated plant parts are re-combinedto obtain a mixture of about 93% to 97% leaf and 3% to 7% stem w/w,preferably 95% leaf and 5% stem w/w.

Green Maté Extract Concentrate

The green maté extract concentrate may be produced from green matéleaves. Leaf material may be extracted with hot water at about 90° C. to100° C., preferably 100° C., under agitation at 40 to 60 rpm, preferably60 rpm. The resulting liquid is concentrated under vacuum and contains aminimum of 8% to 10% caffeine, preferably 10% caffeine, 0.7% to 1.0%theobromine, preferably 1.0% theobromine, and 0% to 0.2% theophylline,preferably 0.2% theophylline, derived from the maté plant.

In one aspect, the toasted organic maté leaf material and green matéextract concentrate is the plant material of step (a).

Extraction

The extraction process of step (b) is carried out using an extractionvessel, holding tanks, transfer pipes and related equipment constructedof food-grade stainless steel. A person skilled in the art would readilybe able to select appropriate extraction vessels. In a particularaspect, the extraction of step (b) is carried out using an extractionvessel that is totally enclosed with a top loading port and a screenedbottom discharge valve to facilitate drainage of the finished extract.In another particular aspect, the aqueous maté extraction of step (b) iscarried out in a double-jacketed kettle.

In the maté extraction step, the extraction vessel is at 30 psi and isfilled with the required amount of water heated to 90° C. to 100° C.,preferably heated to 100° C. In one aspect, a circular agitator isemployed to facilitate optimal contact of the maté plant material withthe extraction solvent. Once the extraction vessel is filled with water,heated to the desired temperature, and the agitator is running, the Ilexplant material is added. In one aspect, the Ilex plant material added isthe toasted organic maté leaf material, followed by the green matéextract concentrate. In another aspect, the Ilex plant material is thegreen maté extract concentrate, followed by the toasted organic matéleaf material. The extraction mix of step (b) is maintained at thedesired temperature under agitation (“thermal extraction interval”). Inone aspect, the extraction mix of step (b) is agitated for 8 to 12minutes. In another aspect, the extraction mix of step (b) is agitatedfor 10 minutes. In one aspect, the extraction mix of step (b) isagitated at a speed of 40 to 60 rpm. In another aspect, the extractionmix of step (b) is agitated at a speed of 60 rpm. In a particularaspect, the extraction mix of step (b) is maintained at 100° C., andagitated at 60 rpm for 10 minutes.

Once the required thermal extraction interval is achieved forextraction, the agitator is stopped. The liquid fraction (“hydro-thermalextract”) is drained, cooled, and strained into a sterilized holdingtank. In one aspect, the holding tank is stainless steel. In one aspect,the hydro-thermal extract is cooled using a heat exchanger immediatelyfollowing the end of the thermal extraction interval. In another aspect,the hydro-thermal extract is cooled from the extraction temperature instep (b) to 5° C. to 10° C. In a particular aspect, the hydro-thermalextract is cooled to 5° C. In one aspect, the hydro-thermal extract isstrained through a screen into the sterilized stainless steel holdingtank. In a particular aspect, the hydro-thermal extract is strainedthrough a 250 μM screen into a sterilized stainless steel holding tank.

Immediately following completion of the hydro-thermal extraction phase,the remaining maté solid materials (“maté mash”) are transferred fromthe extraction vessel and pressed. Pressing of the maté mash should becompleted quickly in order to maintain a minimum maté mash temperatureof 30° C. to 50° C. which facilitates full release of essential oils andother flavour-rich compounds. In a particular aspect, a minimum matémash temperature of 30° C. is maintained during pressing. The maté mashis pressed under a selected peak pressure for a period of 5 to 10minutes, preferably 10 minutes, or until the flow of liquid stops.

In one aspect, the maté mash is pressed using a rack and cloth packpress. In another aspect, the press must be capable of achieving andmaintaining a peak pressure. In a particular aspect, the press must becapable of achieving and maintaining a peak pressure of 250 km/cm². Aperson skilled in the art would readily be able to select an appropriatepress. Accessories required for pressure extraction using the rack andcloth pack press include High Density Polyethylene (HDPE) frameseparators, HDPE press frames, and synthetic press cloth with an openingsize of 0.5 to 1.5 mm, preferably with an opening size of 1 mm. A personskilled in the art would readily be able to select other appropriatefood-safe frame separators and press frames.

The liquid is collected and strained through a screen. In one aspect,the collected liquid is strained through a 250 μM screen. The strainedliquid is then combined with the hydro-thermal extract in the sterilizedstainless steel holding tank prior to the clarification step.

Clarification

The raw maté extract from step (b) is clarified using a synergistictwo-part colloidal clarification process. In the first step, the rawmaté extract is treated with gelatin and silica to initiate flocformation. In the second step, a secondary floc formation andsedimentation reaction is catalyzed through a post-seeding freezetreatment (“cryfloculation”). The inventors have demonstrated thatgelatin and silica treatments must be used in combination and inaddition to the subsequent freeze treatment step, in order to achieveimproved clarification. The inventors have shown that onlygelatin-silica treatments or only freeze treatment alone do not achievedesired clarification as when both steps are applied together and insequential order.

Briefly, clarification is commenced by first contacting the raw matéextract with a gelatin solution (step (c)), allowing the solution tomix, subsequently adding a silica suspension (step (d)), and furtherallowing the solution to mix. Prior to cryfloculation (step (e)), theseeded mixture is chilled and allowed to settle in a tank without anydisturbance to allow for sedimentation of solids. After this period, thesupernatant liquid is drawn off and frozen to initiate thecryfloculation reaction.

The gelatin treatment is applied to the raw maté extract at 0.10% w/w to0.15% w/w of the total extract formula, preferably at 0.15% w/w of thetotal extract formula. The prepared silica suspension is then addedimmediately following the gelatin treatment. Silica treatment is appliedat 0.10% w/w to 0.15% w/w of the total extract formula, preferably at0.15% w/w of the total extract formula.

The specific combination of gelatin, followed by silica results insynergistic clarification of the raw maté extract. This is due to thefact that the gelatin applied is specially formulated to act incombination with a matched silica gel suspension; this specificinteraction results in the initiation of floc seeding or floc formation.

Once the gelatin solution and silica suspension have been added andblended, the floc seeded raw maté extract is chilled to 3° C. to 6° C.,preferably chilled to 5° C. and allowed to settle in a tank without anyphysical disturbance for a period of 44 to 48 hours, preferably for 48hours.

Following the chill period, the supernatant liquid is drawn off from thesedimented solids and is chilled to −15° C. to −20° C., preferably to−18° C. for at least 20 hours, preferably for at least 24 hours, oruntil extract is solidly frozen throughout. Once full extractsolidification is achieved, the frozen extract is allowed to thaw withno physical disturbance (step (f)). Once the frozen extract is fullythawed, the clarified supernatant liquid is separated from the sedimentand is strained. In one aspect, the clarified supernatant liquid issiphoned. In another aspect, the siphoned clarified supernatant isstrained through a 200 μM to 250 μM screen. In a particular aspect, thesiphoned supernatant is strained through a screen that is 250 μM. Thesiphoned and strained supernatant is the clarified maté extract. Theremaining sediment is the “extract cake”.

A significant quantity of natural maté caffeine remains bound in theextract cake of step (f). In one aspect, the extract cake of step (f) issubjected to an additional step where the extract cake is washed with anaqueous phase, preferably cold water in a preferred embodiment. In thisadditional step, the aqueous solution added to the extract cake isseparated from the solids to obtain a maté cake wash. The maté cake washcontains re-captured caffeine and other bound xanthines, such astheobromine and theophylline. One part extract cake is combined with 5.5parts cold potable water at 15° C. to 20° C., preferably at 20° C., in avessel. In one aspect, the vessel is stainless steel. This mixture isthen agitated for 8 to 12 minutes, preferably for 10 minutes, at a speedof 40 rpm to 60 rpm, preferably at 60 rpm. Following this step, themixture is filtered. A person skilled in the art would readily be ableto select appropriate filter aids. The filtered product is the maté cakewash. In one aspect, the maté cake wash is used as the water componentin the preparation of a maté beverage base formulation.

Process for Preparation of Maté Beverage Base Formulation

The clarified maté extract can be used for the preparation for the matésyrup or maté beverage base formulation. In one embodiment, theinvention provides a maté beverage base formulation comprising thefollowing ingredients:

-   -   (a) clarified maté extract;    -   (b) water;    -   (c) sugar;    -   (d) colour; and    -   (e) acid.

In a preferred embodiment, the clarified maté extract is combined withwater and is heated under agitation to a temperature of 60° C. to 70°C., preferably to 70° C. In another preferred embodiment, the maté cakewash is used as the water component that is combined with the clarifiedmaté extract. The sugar, acid and colour are added and mixed until allingredients are completely in solution. The acid is added to adjust thefinal acidity of the solution. In one aspect, the sugar added is NOPorganic cane. In another aspect, the colour added is organic aromaticcaramel colour. Acids that may be added to the solution include aceticacid, tartaric acid, malic acid, fumaric acid, lactic acid, phosphoricacid and citric acid. Preferably, the acid added is phosphoric acid orcitric acid. Most preferably, the acid added is citric acid. Phosphoricacid may be added in the range of 0.9%-4.5%. Citric acid may be added inthe range of 1%-2%. In a preferred embodiment, the prepared matébeverage base formulation contains 10%-30% clarified maté extract,preferably 18%-22% clarified maté extract, 50%-65% NOP organic canesugar, preferably 56%-60% NOP organic cane sugar, 1%-10% organic caramelcolour, preferably 2%-5% organic caramel colour, 10%-25% water,preferably 15%-18% water and 1%-2% citric acid, preferably 1.2%-1.4%citric acid. In a specific embodiment, the prepared maté beverage baseformulation contains 20.03% clarified maté extract, 58.4% NOP organiccane sugar, 3.56% organic caramel colour, 16.76% water and 1.25% citricacid (to achieve a final acidity of 1.4 g/100 g w/w measured as citricacid). The beverage may also contain other suitable ingredientsincluding organic lime juice and/or organic lemon oil. Once ingredientsare mixed, the brix is verified and the finished maté syrup or matébeverage base formulation is filled in suitable containers. In oneaspect, the brix is 65. In another aspect, plastic lined drums, orplastic pails are suitable containers. In another aspect, asepticpacking in sterile bag-in box containers are suitable containers. Thefinal beverage preferably comprises about 0.15 to about 0.30 mg/mL ofcaffeine, more preferably about 0.18 to about 0.22 mg/mL. In a 300 mLserving, there will preferably be about 55 to 65 mg of caffeine.

The maté syrup or maté beverage base formulation may be stored at 5° C.if used within 7 days, otherwise the maté syrup or maté beverage baseformulation is stored frozen.

Maté Beverages Prepared Using Maté Beverage Base Formulation

The maté syrup or maté beverage base formulation is used to produce amaté beverage, such as a ready-to-drink, sparkling Yerba Maté beverage.In one aspect, a carbonated maté beverage is prepared by combining thematé beverage base formulation with water in a holding tank. Preferably,the maté beverage is 65 brix and the water is filtered. The holding tankis preferably a sterile stainless steel tank. The mixture is agitated toa uniform mix (single strength beverage mix). Brix and acid parametersof the mixture are measured and adjusted if required. The singlestrength mixture is then filtered into a sterile stainless steel holdingtank. A person skilled in the art would readily be able to selectappropriate filter aids. The filtered mixture is carbonated withfood-grade carbon dioxide and the maté beverage is filled into retailpackaging. In a preferred aspect, the filtered mixture is carbonated toa level of 3.0 volumes with food-grade carbon dioxide. In anotherpreferred aspect, glass bottles are used as retail packaging. In apreferred embodiment, the prepared sparkling yerba maté beveragecontains 5%-20% maté beverage base formulation, preferably 10%-12% matébeverage base formulation and 80%-95% carbonated water, preferably86%-90% carbonated water. In a specific embodiment, the preparedsparkling yerba maté beverage contains 11.23% maté beverage baseformulation and 88.77% carbonated water.

The following non-limiting examples are illustrative of the presentinvention:

EXAMPLES Example 1 1.0 Summary

This Example outlines a specialized and unique formulation andproduction procedure for a certified organic, preservative-free liquidmaté extract rich in natural caffeine, theobromine and antioxidantcompounds. The procedure entails an aqueous extraction of a combinationof toasted maté (Ilex paraguariensis) leaves and a maté leaf extractconcentrate. Water extraction is followed by extract clarification usingsynergistic colloidal clarification and cryo-floculation methods. Thefinal clarified extract is then used as an ingredient for preparation ofa 65 brix maté syrup for use in carbonated maté beverages. The finalproduct is unique in that it complies with organic certificationregulations and delivers caffeine and other phyto-stimulants without theaddition of synthetic materials.

2.0 Extraction 2.1 Raw Materials 2.1.1 Toasted Organic Maté Leaf

The plant material required for extract production consists of a mixtureof toasted leaves and stems of certified organic, NOP (USDA NationalOrganic Program, 7 CFR Part 205) compliant Ilex paraguariensisSaint-Hillaire, commonly known as Yerba Maté or Paraguay Tea. Leaf andstem materials are toasted in wood-fueled toasting ovens at 90° C. for15 minutes. Toasted plant materials are milled with a hammer mill to aparticle size of 3 mm to 5 mm. Toasted materials are sifted to separateleaf and stem materials. Separated plant parts are re-combined to obtaina mixture of 95% leaf and 5% stem w/w. Finished plant material must bepacked and stored at maximum 18% moisture to avoid microbialproliferation.

2.1.2 Green Maté Extract Concentrate

The maté extract concentrate required for the maté preparation consistsof a certified organic extract of the green leaves of certified organic,NOP compliant Ilex paraguariensis Saint Hillaire plant material. Thegreen maté leaf material is extracted with hot water at 100° C., underagitation at 60 rpm. The resulting liquid is concentrated under vacuumand must contain a minimum of 8.0% caffeine and 0.7% theobromine derivedfrom the maté plant.

2.1.3 Water

Potable water is used as the extraction solvent and must conform toCanadian Drinking Water Standards and the following water qualitycharacteristics:

pH: 6.8-7.8Hardness: <50 mg/LE. coli: 0 cfu/100 mLColiforms: 0 cfu/100 mLTotal chlorine: 0 mg/L

2.2 Equipment 2.2.1 Design and Construction

The extraction vessel, holding tanks, transfer pipes and relatedequipment should be constructed of food-grade stainless steel.

2.2.2 Extraction Vessel

The maté extraction is carried out in a double-jacketed kettle at 30 psiheated with over-critical hot water. A circular agitator with a speed of60 rpm is required to facilitate optimal contact of the maté plantmaterial with the extraction liquid. The extraction vessel must betotally enclosed with a top loading port and a screened bottom dischargevalve to facilitate drainage of the finished extract.

2.2.3 Heat Exchanger

A heat exchanger is required to cool the primary extract from 100° C. to5° C. to 10° C. immediately following the end of the thermal extractioninterval.

2.2.4 Rack and Cloth Pack Press

A rack and cloth pack press is required for pressure extraction of thematé mash following hydro-thermal extraction. The press must be capableof achieving and maintaining a peak pressure of 250 km/cm². Accessoriesrequired for pressure extraction include HDPE frame separators, HDPEpress frames, and synthetic press cloth with an opening size of 1 mm.

2.3 Extraction Procedure

The following steps must be followed in order to achieve an effectiveextraction and subsequent clarification reactions.

2.3.1 Hydro-Thermal Extraction

The extraction vessel is filled with the required amount of water whichis heated to 100° C. At 100° C. with the agitator running, the maté leafis added, followed by the maté extract. The extraction mix is maintainedat 100° C. under agitation for 10 minutes. Once the required extractioninterval is achieved, the agitator is stopped and the liquid fraction isdrained off, cooled to 5° C. to 10° C., and strained through a 250 μmscreen into a sterilized stainless steel holding tank.

2.3.2 Pressure Extraction of Solids

Immediately following the completion of the hydro-thermal extractionphase, the remaining solids are transferred from the extraction vesselto a rack and frame pack press. This must be completed as quickly aspossible in order to maintain a minimum mash temperature of 30° C. Themash is pressed to a pressure of 250 km/cm² which is held for 10minutes, or until the flow of liquid stops. The collected liquid ispassed through a 250 μm screen and is combined with the hydro-thermalextract. The combined liquids constitute the raw extract.

3.0 Clarification 3.1. Raw Materials 3.1.1 Gelatin

Dry, powdered gelatin is used as one of the ingredients of a synergistictwo-part colloidal clarification process. The gelatin must be aspecifically formulated, positively charged material specificallyformulated for the reduction of polyphenols and tannins by acting incombination with a silica gel suspension. The Bloom Value of the gelatinmust be in the range of 90-100.

Gelatin treatment is applied at 0.15% w/w of the total extract formula.The gelatin treatment is added prior to the silica treatment.

The gelatin is applied as a gelatin solution prepared as follows. Drygelatin powder is blended with 5 parts cold potable water under constantagitation. The gelatin suspension is blended for a period of 20 minutesand is subsequently diluted with a further 4-5 parts of hot potablewater to bring the solution to 40° C.-50° C. The finished gelatinsolution should be used as soon as possible.

3.1.2 Silica

A specialized Silica suspension is used in combination with a matchedgelatin to initiate floc formation. The silica suspension must consistof a 30% active, negatively charged, colloidal solution of highlypurified silica.

Silica treatment is applied at 0.15% w/w of the total extract formula.The silica treatment is added immediately following gelatin treatment.

3.2. Clarification Process

The raw maté extract is treated with silica and gelatin to initiate flocformation. Floc formation and sedimentation is catalyzed through apost-seeding freeze treatment

3.2.1 Floc Seeding

The raw maté extract is treated as follows at a temperature range of 5°C. to 10° C.:

-   -   a) With the raw extract under gentle agitation, add the prepared        gelatin solution and allow to mix for 2 to 3 minutes.    -   b) Under continued agitation, add the silica sol and continue        agitation for 2 to 3 minutes. The raw maté extract is now seeded        for floc formation.    -   c) Allow the treated extract to stand undisturbed at 5° C. (or        between 3° C. to 6° C.) for 48 hours to allow for sedimentation        of formed solids.

3.2.2 Cryfloculation

In order to achieve full floc formation and sedimentation of solids, afreezing interval is required immediately following the initial flocseeding step. Once gelatin and silica solutions have been allowed toreact for 48 hours, the treated raw maté extract must be separated fromformed sediment and chilled to −18° C. for at least 24 hrs. The extractmust be fully frozen to achieve the required effect.

Once full extract solidification has been achieved, the extract isallowed to thaw with no physical disturbance. Once the extract is fullythawed, the clarified supernatant liquid is siphoned off and strainedthrough a 250 μm screen. This becomes the “clarified maté extract”. Theremaining sediment is referred to as “extract cake”.

3.2.3 Extract Cake Wash

A significant quantity of natural maté caffeine remains bound in theextract cake. In order to re-capture this caffeine and other boundxanthines, the extract cake is washed with cold water as follows:

Combine 1 part extract cake with 5.5 parts cold potable water in astainless steel mixing vessel. Agitate mixture for 30 minutes at 20° C.(60 rpm mixer speed). Add 15% w/w Diatomaceous Earth filter aid (waterpermeability 2 darcies) and filter through a DE filter press. Finished,filtered product is the “cake wash”.

The cake wash is used as the aqueous ingredient in the maté baseformula.

4.0 Maté Beverage Base Formulation

The maté beverage base formulation is the commercial maté preparationwhich will be commercially available for the production of aready-to-drink, sparkling Yerba Maté beverage.

4.1 Formulation

The maté beverage base formulation consists of clarified maté extract,NOP organic cane sugar, organic aromatic caramel colour, water andcitric acid. Key quality parameters are as follows:

Brix: 65.0

pH: 2.6Acidity: 1.4 g/100 g w/w as citric acid

4.2 Preparation

The clarified maté extract is combined with the water component and isheated under agitation to 70° C. Cane sugar, citric acid and colour areadded and mixed until all ingredients are completely in solution. Theingredients are added so that the maté beverage base formulationcontains 20.03% clarified maté extract, 58.4% cane sugar, 3.56% colour,16.76% water and 1.25% citric acid (to achieve a final acidity of 1.4g/100 g w/w measured as citric acid). Verify brix and fill finishedsyrup in suitable containers. Plastic lined drums, or plastic pails aresuitable. Store at 5° C. if syrup is used within 7 days, otherwise storefrozen. An alternative is aseptic packing in sterile bag-in boxcontainers.

5.0 Quality Control and Standardization

The finished maté beverage base formulation must be analyzed for levelsof naturally occurring caffeine, theobromine, theophylline andantioxidant capacity (ORAC). High Performance Liquid Chromatography(HPLC) is used for analysis of caffeine, theobromine, theophylline. Amicroplate fluorescence assay is used to determine the ORAC value(Oxygen Radical Absorbance Capacity). The maté beverage base isformulated to deliver 55 mg-65 mg of naturally occurring caffeine per300 mL serving with an ORAC value of 6,000-7,000 μmol TE/L.

6.0 Preparation Method for Carbonated Maté Beverage

The 65 brix maté beverage base formulation and filtered water (0.20 μm)are combined into a sterile stainless steel tank and are mechanicallyagitated to a uniform mix (single strength beverage mix). Brix and acidparameters are measured and adjusted if required. The single strengthmixture is then filtered through a diatomaceous earth filter followed bya 1.0 μm pad filter and a 0.45 μm membrane filter into a sterilestainless steel holding tank. The filtered mixture is carbonated to alevel of 3.0 volumes with food-grade carbon dioxide and is filled intoretail packaging (glass bottles).

While the present invention has been described with reference to whatare presently considered to be the preferred examples, it is to beunderstood that the invention is not limited to the disclosed examples.To the contrary, the invention is intended to cover variousmodifications and equivalent arrangements included within the spirit andscope of the appended claims.

All publications, patents and patent applications are hereinincorporated by reference in their entirety to the same extent as ifeach individual publication, patent or patent application wasspecifically and individually indicated to be incorporated by referencein its entirety.

1-39. (canceled) 40: A clarified maté extract obtained from a plant ofthe species Ilex and comprising caffeine, theobromine and theophylline.41: The clarified maté extract according to claim 40 produced by theprocess comprising the steps of (a) providing plant material from aplant of a single species of Ilex; (b) producing a raw extract from theplant material which comprises caffeine, theobromine and theophylline;(c) adding gelatin to the raw extract; (d) adding silica to thegelatin-treated extract of step (c) and allowing the mixture to settle;(e) freezing the silica, and gelatin containing extract of step (d); and(f) thawing the extract of step (e) and separating a clarified liquidsupernatant from the solids to obtain a clarified maté extract and anextract cake. 42: A maté beverage base formulation comprising: (a)clarified maté extract according to claim 40; (b) water; (c) sugar; (d)colour; and (e) acid. 43: The maté beverage base formulation of claim 42wherein the water is a maté cake wash. 44: The maté beverage baseformulation of claim 42 wherein the acid is citric acid. 45: The matébeverage base formulation of claim 44 comprising 10%-30% clarified matéextract, 10%-25% water, 50%-65% sugar, 1%-10% colour and 1%-2% citricacid. 46: The maté beverage base formulation of claim 44 comprising18%-22% clarified maté extract, 15%-18% water, 56%-60% sugar, 2%-5%colour and 1.2-1.4% citric acid. 47: The maté beverage base formulationof claim 44 comprising 20.03% clarified maté extract, 16.76% water,58.4% sugar, 3.56% colour and 1.25% citric acid. 48: The maté beveragebase formulation according to claim 42 wherein the base formulation is65 brix. 49: A maté beverage comprising the maté base formulation ofclaim
 42. 50: The maté beverage of claim 49 which is carbonated. 51: Thematé beverage of claim 50 comprising 5%-20% maté beverage baseformulation and 80%-95% carbonated water. 52: The maté beverage of claim50 comprising 10%-12% maté beverage base formulation and 86%-90%carbonated water. 53: The maté beverage of claim 50 comprising 11.23%maté beverage base formulation and 88.77% carbonated water. 54: The matébeverage according to claim 49 wherein the beverage comprises about 0.15to about 0.3 mg/mL of caffeine. 55: The maté beverage according to claim49 wherein the beverage comprises about 0.18 to about 0.22 mg/mLcaffeine. 56: The maté beverage according to claim 49 wherein thebeverage has an ORAC value of 6,000-7,000 μmol/TE/L. 57: The clarifiedmaté extract of claim 40 where the caffeine, theobromine andtheophylline are obtained solely from the maté plant Ilexparaguariensis. 58: The clarified maté extract of claim 41 where theplant material comprises a mixture of green maté extract and toastedleaves and stems from the Ilex plant. 59: The clarified maté extract ofclaim 40 which does not contain any added chemical agents forpreservation, acidification or augmentation of the extract. 60: Theclarified maté extract of claim 40 which does not contain any addedcaffeine, theobromine or theophylline from any other natural orsynthetic source. 61: The clarified maté extract of claim 40 where theclarified maté extract is certified organic.